Name: Sesame Soy Scrambled Eggs with Edamame and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 whole eggs; 2 egg whites; 1/2 cup cooked brown rice; 1/2 cup shelled edamame; 1 tsp sesame oil; 1 tsp low sodium soy sauce; 1 garlic clove, minced; 2 tbsp sliced green onions; 1 lime wedge

Sesame Soy Scrambled Eggs with Edamame and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sesame Soy Scrambled Eggs with Edamame and Brown Rice

A fusion breakfast that melds Asian influences with a subtle hint of Mexican zest. Fluffy scrambled eggs enriched with a drizzle of sesame oil and a splash of low sodium soy bring out a nutty flavor, paired with protein-packed edamame and hearty brown rice for a balanced, energizing start to your day.

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NUTRITION

Protein

29.2g

Fat

18.7g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

2 egg whites

1/2 cup cooked brown rice

1/2 cup shelled edamame

1 tsp sesame oil

1 tsp low sodium soy sauce

1 garlic clove, minced

2 tbsp sliced green onions

1 lime wedge

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add the sesame oil.
2
Crack the whole eggs into a bowl, add the egg whites, and whisk until well combined.
3
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
4
Pour the egg mixture into the skillet and gently scramble until softly set.
5
Stir in the cooked brown rice and shelled edamame, and drizzle the low sodium soy sauce evenly over the mixture.
6
Continue to cook for an additional minute until the rice and edamame are warmed through.
7
Transfer the scramble to a plate, garnish with sliced green onions, and serve with a lime wedge on the side for an optional fresh squeeze.